1.1 本试验方法评估蒸汽壶的能耗和烹饪性能。餐饮服务运营商可以使用此评估来选择蒸汽壶，并了解其能耗和性能特征。 1.2 本试验方法适用于直接蒸汽和自给式气体或电蒸汽锅。在适用的情况下，可根据以下方面对蒸汽釜进行评估: 1.2.1 最大能量输入率( 10.2 ). 1.2.2 容量( 10.3 ). 1.2.3 加热能效和能量率( 10.4 ). 1.2.4 生产能力( 10.4 ). 1.2.5 沸腾能量率( 10.5 ). 1.2.6 先导能量率（如适用）( 10.6 ). 1.3 以英寸-磅为单位的数值应视为标准值。括号中给出的值是到国际单位制的数学转换，仅供参考，不被视为标准值。 1.4 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.5 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 最大能量输入率测试用于确认蒸汽釜在5℃内运行 % 制造商额定输入，以便继续测试。 该试验方法还可能揭示电源、燃气服务压力或蒸汽供应流量或压力的任何问题。最大输入速率可用于食品服务运营商管理电力需求。 5.2 容量测试确定水壶可以容纳的最大食品量以及在后续测试中使用的食品量。食品服务运营商可以使用该测试方法的结果来选择适合其操作的蒸汽壶。 5.3 食品服务运营商利用生产能力选择与其食品产量相匹配的蒸汽壶。本试验方法中确定的生产能力是一个密切的指标，表明水壶能够以多快的速度将汤、酱汁和其他液体加热到服务温度。 5.4 加热能量效率和煨能量率允许操作员在选择蒸汽壶时考虑能量性能。当准备需要长时间烹饪的食物（例如土豆、豆类、大米或炖菜）时，煨能量率也是蒸汽壶能量性能的一个指标。 5.5 引燃能量率可用于估计非烹饪期间具有站立引燃器的燃气蒸汽釜的能耗。

1.1 This test method evaluates the energy consumption and cooking performance of steam kettles. The food service operator can use this evaluation to select a steam kettle and understand its energy consumption and performance characteristics. 1.2 This test method is applicable to direct steam and self-contained gas or electric steam kettles. The steam kettle can be evaluated with respect to the following, where applicable: 1.2.1 Maximum energy input rate ( 10.2 ). 1.2.2 Capacity ( 10.3 ). 1.2.3 Heatup energy efficiency and energy rate ( 10.4 ). 1.2.4 Production capacity ( 10.4 ). 1.2.5 Simmer energy rate ( 10.5 ). 1.2.6 Pilot energy rate, if applicable ( 10.6 ). 1.3 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 5.1 The maximum energy input rate test is used to confirm that the steam kettle is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply, gas service pressure, or steam supply flow or pressure. The maximum input rate can be useful to food service operators for managing power demand. 5.2 The capacity test determines the maximum volume of food product the kettle can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a steam kettle, which is appropriately sized for their operation. 5.3 Production capacity is used by food service operators to choose a steam kettle that matches their food output. The production capacity determined in this test method is a close indicator of how quickly the kettle can bring soups, sauces, and other liquids up to serving temperature. 5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a steam kettle. Simmer energy rate is also an indicator of steam kettle energy performance when preparing foods which require long cook times, for example, potatoes, beans, rice, or stew. 5.5 Pilot energy rate can be used to estimate energy consumption for gas-fired steam kettles with standing pilots during non-cooking periods.